Sweet And Sour Soybeans Recipe
Ingredients
| Soybeans | 1 Cup (16 tbs) | |
| Cold water | 3 Cup (16 tbs) | |
| Arrowroot | 2 1/2 Teaspoon | |
| Honey | 1/4 Cup (16 tbs) | |
| Ground ginger | 1/4 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Sherry | 3 Teaspoon | |
| 2-3 tsp vinegar, depending on acidity | ||
| 1/4 cup reserved bean-cooking liquid or drained pineapple juice | ||
| Safflower oil | 2 Teaspoon | |
| 1 large onion, cut into 1-inch squares | ||
| 2 large carrots, cut into 1/4-inch slices | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 green pepper, seeded and cut into 1-inch squares | ||
| Pineapple chunks | 1 Cup (16 tbs), drained | |
| 2 small tomatoes, cut into 1-inch cubes (optional) | ||
Directions
Pick over soybeans.
Soak overnight in the water.
Discard any loose skins.
Put into large pot, adding enough more water to completely cover beans.
Cover and simmer 3 hours, or until beans are tender to bite.
Stir occasionally to prevent sticking.
Add more water if necessary.
When beans are done, drain any excess liquid and save for the sauce.
Pick over beans again, discarding loose skins.
Set aside.
To make the sauce, stir together the next seven ingredients.
Set aside.
In a large frying pan, heat oil.
Add onion, carrots, and garlic.
Cook, stirring, about 3 minutes, or until vegetables are slightly cooked but crisp.
(You may wish to precook the carrots by steaming or boiling for a few minutes; otherwise they will be almost raw.) Add green pepper.
Cook 1 minute.
Add pineapple and tomatoes (if desired).
Add soybeans and sweet and sour sauce.
Cook, stirring, until mixture boils and everything is coated with sauce, about 2 minutes.
Serve with steamed brown rice.
Excellent with a tomato aspic salad and Carrot-Corn Bread or muffins.
Soak overnight in the water.
Discard any loose skins.
Put into large pot, adding enough more water to completely cover beans.
Cover and simmer 3 hours, or until beans are tender to bite.
Stir occasionally to prevent sticking.
Add more water if necessary.
When beans are done, drain any excess liquid and save for the sauce.
Pick over beans again, discarding loose skins.
Set aside.
To make the sauce, stir together the next seven ingredients.
Set aside.
In a large frying pan, heat oil.
Add onion, carrots, and garlic.
Cook, stirring, about 3 minutes, or until vegetables are slightly cooked but crisp.
(You may wish to precook the carrots by steaming or boiling for a few minutes; otherwise they will be almost raw.) Add green pepper.
Cook 1 minute.
Add pineapple and tomatoes (if desired).
Add soybeans and sweet and sour sauce.
Cook, stirring, until mixture boils and everything is coated with sauce, about 2 minutes.
Serve with steamed brown rice.
Excellent with a tomato aspic salad and Carrot-Corn Bread or muffins.
Chef
